Avocado & Tomato Salad Topped with Grilled Shrimp Recipe - Quick, Healthy & Ready in 45 Minutes

Ingredients:

• 4 strips of avocado
• corn tortillas
• fresh cilantro, rough chopped to taste
• garlic powder
• 2 limes
• 2 plum tomatoes, diced
• salt & pepper
• 2 lbs extra large shrimp, peeled and deveined

Instructions:

1. Place the corn tortillas on a baking sheet (or straight onto the rack like I did haha) and bake for about 8-10 mins in a 375 degree oven or until golden and crisp.For the salad, mix together the avocado, tomato, juice of a lime, cilantro, a few sprinkles of garlic powder, salt and pepper.Rinse the shrimp, pat dry and season with salt and pepper. Grill 2-3 mins per side on a hot grill.
2. Layer it up... corn tortilla, salad and those gorgeous shrimp. Finish it off with a squeeze of fresh lime juice!*****Now for the salad. We had this for lunch the following day. You can heat the shrimp up a bit in a hot pan or serve cold in this salad. The base is baby arugula, topped with half a sliced avocado, the grilled shrimp, plum tomato and a slice of turkey bacon (my fav, Applegate brand turkey bacon! No nitrates or nitrites added). Dressed super simply with lime juice and a drizzle of olive oil.